INFO
Perfect for the summer BBQ
Details
Ingredients
Ingredients Kebabs
- 1 1/2 cups finely chopped onion
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 3 tablespoons chopped fresh mint leaves
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup red wine
- 1 tablespoon Worcester Sauce
- 2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch
Ingredients Yogurt Dipping Sauce
- 1/2 cup plain yogurt
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice, or more to taste
- 1 tablespoon chopped fresh mint leaves
- 1 Letuce
Method
Method Yogurt Dipping Sauce
- Combine all ingredients in a small bowl. Refrigerate until ready to serve.
Method Kebabs
- In a large bowl combine all the ingredients.
- Add the lamb to the marinade and mixed well to coat the lamb.
- Cover with plastic wrap and refrigerate for 2 hours (or a night)
- Get some skewers (metal or wood - soak sticks 1 hour if wood skewers)
- Pre-heat the grill on high
- Thread the labm onto the skewers
- Place on grill and cook for about 10-12 minutes
- Serve as soon as they are ready.
Quick View
| Traditional | |
|---|---|
| Serve | 6 |
| Preparation Time | 30 mn + 2 h |
| Cooking Time | 12 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |